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Cranberry Asparagus with Pine Nuts

4 servings


  • 2 lbs asparagus spears, washed and trimmed
  • 1 tsp fresh ginger, grated
  • 2 tbsp cranberry chutney (reduced sugar)
  • 2 tbsp extra-virgin olive oil
  • 1 tsp lemon juice
  • 3 tbsp pine nuts
  • Salt and freshly ground black pepper, to taste


  • Prepare a steamer with boiling water. Add asparagus, cover, and steam until tender crisp, about 3-5 minutes. Transfer hot asparagus to a serving plate.
  • In a small bowl, whisk together ginger, cranberry chutney, olive oil, lemon juice, and salt and pepper. Pour over asparagus. Sprinkle with pine nuts.